How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Monday, November 19, 2012

Sir-Loin Colorado Peach Cobbler

Back in my teenie-popper days, I worked as waitress at a little restaurant in the valley called The Sir-Loin. I grew to be close, close friends with the owners. In the fall, we'd buy fresh peaches by the bushel and make homemade Colorado peach cobbler for dessert.

One of my fondest memories of Anne is standing at the prep counter with her slicing peaches.

There is no written recipe for this .. . . well, until now. But here it is now:

Slice your peaches. You need about 6 to make a small pan. If you float your peaches in hot water, they'll peel up super-slick.

To the top of your pan of peeled and sliced peaches, add a couple pats of butter and a sprinkling of sugar.

In a separate bowl, dump and mix: a couple of cups of bisquick, a generous spash of milk and about 1/2 cup of sugar. It needs to be thicker than pancake batter or cake batter. Spoon that over the peaches. Bake at 350 until the crust is brown and the filling is bubbly. Remove. Enjoy. Add ice cream or whipped cream for extra touch of love. Fresh grated cinnamon is a great top-off!

Post a Comment

About Me

Search This Blog

What am I doing?

If you know me, the real ME, at all, you might know that I'm no cook. I love to bake, but HATE cooking. If I had a million dollars, I'd hire a cook in a heartbeat to do all of my family cooking, meal planning & shopping. It's essential to me to publish these two points:

1. I don't pretend to be an expert. I don't want to be an expert. I don't want to win kitchen competitions or make a million dollars with my kitchen blog. Nope, nope, nope. That's a disclaimer and a plea to keep your negative comments to yourself.

2. This blog is about leaving a recipe legacy of family favorites for my kiddos. In it's most simply form, it's a story along with a little kitchen chemistry or a memory tacked alongside.

Subscribe To

High Altitude Adjustments

Well, I live at 7,000 feet above sea level, so this is an important sticky note that I have posted in my cupboard. It's written in my mother's hand and was originally taken out of the inside of her antique Betty Crocker three-ring binder . . . .

* For each teaspoon of baking powder OR baking soda, decrease by 1/4 teaspoon.